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Baked Melanzane Parmigiana

INGREDIENTS (4 / pers)

  • 6 x Fresh long Eggplants
  • 2 lt Tomato Sauce
  • 2 bunch of Fresh Basil Leaves
  • 1 spoon of dry oregano
  • Frying oil
  • 4 eggs
  • Flour ½ kg
  • Buffalo Mozzarella 4 pcs
  • Fresh Ricotta Cheese 100 g
  • Salt & Pepper tbt
  • Butter 1 pinch 
  • Bread Crumble 1 pinch
  • 300g parmesan cheese

METHOD

  1. Wash the eggplants and peeled them like stripes long side; sliced horizontal way for thickness of around 1 cm each; once you complete this place them in a strainer as layer and each one sprinkle with salt, complete all of them and place on it something heavy to have pressure. In this way the bitter dark water will be going away, Keep like that for an hour circa.
  2. In the same time, you have made in advance the tomato sauce ready to be used; I personally keep the skin of the tomatoes, it gives a great taste.
  3. In the same time have a frying pan with the oil to get warm, have the eggs ready in a bowl already whisk in advance, and as well the flour in another bowl.
  4. Remove the slice eggplants from the strainer, wash them one by one under the running water and dry them with a towel. Once ready, start to pass each slice first on the eggs and then on the flour; and begin to fry them in the hot oil, continue this process till they are getting a nice crispy and goldish color on both sides. Remove and place them on absorbing paper. Have ready a baking casserole, brushed with butter all around, then sprinkle the bread crumble nicely, this will prevent the eggplants to get stick on the bottom and sides.
  5. Begin with placing the hot tomato sauce on the bottom of the casserole, spread nicely with the spoon, then start to cover it with the fried eggplants, sprinkle the cubes of mozzarella on it, the oregano, few leaves of basil and last with the parmesan cheese. Continue the same way till you reach the top level of the baking casserole, the last layer you will sprinkle the ricotta cheese and drizzle of olive oil. Baked in the hot over at 180 degree for about 25/30 min. Remove and let it rest for at least 10 minutes. 

Enjoy,
Carlo

Carlo Bernardini About Author

Having mastered the art of Italian cooking at a young age, he ventured into other cuisines and worked with world-famous chefs in London, New York, San Francisco, Singapore, Tokyo before settling in Turkey over 20 years ago.